By Lori Walker, MS, RD | Published on September 25, 2023 | Last Updated on September 25, 2023
Paul Hollywood is an English celebrity chef and television presenter known for his baking expertise. His croissant has become a staple in home kitchens around the world, with its flaky texture and crispy buttery flavor.
With this step-by-step guide, you too can learn how to make Paul Hollywood’s delicious croissants from scratch! Using simple ingredients and some time, you will soon be able to whip up a batch of these delightful pastries.
This article includes detailed instructions on how to make the butter layer and assemble the croissants, as well as helpful tips on kneading techniques, rolling out dough, and more. So let’s get started.
What is Paul Hollywood’s Croissant?
Paul Hollywood’s croissant is a light and delightful pastry made with a classic combination of flour, butter, salt, and yeast. The dough is worked into layers that are rolled and folded multiple times before being cut into triangle shapes.
Once baked in the oven to a golden perfection, these pastries showcase beautiful crispiness on the outside and an airy texture inside. Paul Hollywood’s croissants also come with an array of delicious fillings, which can be sweet Nutella and jam to savory cheese and ham.
Whatever your preference may be, these pastries are sure to satisfy the taste buds! With bright colors and tempting aromas, they make for a perfect snack or breakfast treat that will tantalize your senses.
How did I first get introduced to Paul Hollywood’s Croissant?
I first encountered Paul Hollywood’s Croissant while watching his popular cooking show, “The Great British Bake Off”. As an avid baking enthusiast, I was captivated by his pastry-making skills and wanted to learn the secrets behind this culinary masterpiece.
Sure enough, after a few hours of dedicated research, I discovered that the key to making beautiful croissants lies in their layers. Armed with this knowledge, I was ready to give it a go.
I started off by preparing the dough according to Paul Hollywood’s instructions. As I rolled and folded each layer of buttery pastry, I could feel my excitement build. After chilling and cutting the dough, all that was left to do was fill it with my favorite ingredients.
The croissants went into the oven and, after 20 minutes of baking, I took out a tray of golden-brown pastries that were ready to be devoured. All my hard work had paid off; each bite was filled with lightness and taste. It was an unforgettable experience!
From then on, I never looked back. Every weekend, I’d make Paul Hollywood’s Croissant for my friends and family; they all loved it! Baking these pastries is a great way to spend quality time with my loved ones while enjoying the delicious results of our hard work.
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How to make Paul Hollywood’s Croissant?
Making Paul Hollywood’s Croissant is an easy and rewarding process that can be made by bakers of all skill levels.
Ingredients
- Unsalted Butter: Unsalted butter adds richness and taste to the croissants. It also helps give them a golden color when cooked.
- Instant Yeast: Instant yeast is a fast-acting dry yeast that works well in doughs like croissants. It helps the dough to rise quickly.
- Strong White Bread Flour: Strong white bread flour provides the gluten structure necessary for a successful batch of Paul Hollywood’s croissants.
- Caster Sugar: Caster sugar adds a subtle sweetness to the dough and helps to contribute to a golden-brown, crisp texture on top of the croissant.
- Egg: The egg helps bind the ingredients together and gives the finished product an even color when cooked.
- Salt: Salt adds flavor and helps to balance out the sweetness from the sugar.
- Cool Water: Cool water helps to activate the yeast and prevent it from overheating. This will help ensure that your croissants rise properly and have a lighter texture.
Step-by-step instructions
Step 1
Making the Dough
- In a large bowl, combine the flour, sugar, and salt.
- Make a well in the center of the dry ingredients and add in the yeast, stirring until it is fully incorporated into the mixture.
- Slowly add in the cool water while mixing with your hands until all of the dry ingredients are wet and you have formed a dough.
- On a lightly floured surface, knead the dough for about 10 minutes until it is smooth and elastic.
- Cover the dough with a damp cloth and leave to rise in a warm place for 1 hour or until doubled in size.
Step 2
Making the Butter Layer
- While the dough is rising, cut the butter into small cubes.
- Place the butter between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle about ¼-inch thick.
- Place the butter in the refrigerator until ready to use.
Step 3
Putting Together The Croissants
- On a lightly floured surface, roll out the dough into a rectangle about 1/8-inch thick.
- Remove the butter from the refrigerator and, with your hands, place it onto two-thirds of the dough rectangle in an even layer.
- Fold over one-third of the dough onto the butter and then fold over again.
- Give the dough a quarter-turn and roll it out again until it is 1/8-inch thick.
- Fold the dough in thirds, cover with plastic wrap, and place in the refrigerator for 30 minutes to rest.
- Repeat Steps 4-5 three more times for a total of four folds.
- Remove the dough from the refrigerator, roll it out to a 12-inch square, and cut out twelve 4×4-inch squares.
- Place a teaspoon of filling in the center of each croissant dough square and fold up the corners to form triangles.
- Transfer the croissants onto a lined baking sheet, cover loosely with plastic wrap, and leave to rise for at least 1 hour or until doubled in size.
Step 4
Bake it
- Preheat the oven to 375°F (190°C).
- Brush the croissants with an egg wash made from one beaten egg and a pinch of salt.
- Bake for 20-25 minutes, until golden brown.
- Allow to cool before serving.
Tips
- Make sure to use cold butter for the croissants as it will not melt into the dough if too warm.
- Do not over knead the dough or it will become tough.
- Be careful when rolling out the dough as the butter-laden layers can easily break.
- Use a sharp knife when cutting the dough into squares as this will help them to rise evenly.
- Make sure to leave enough room between croissants on the baking sheet so that they have enough place to grow.
- Allow the croissants to cool completely on a wire rack before serving for optimal texture and taste.
Nutrition Information
What to serve with Paul Hollywood’s Croissant?
Here are some delicious accompaniments for Paul Hollywood’s Croissant:
- Jam and Butter
- Prosciutto and Cheese
- Chocolate Spread
- Nutella
- Peanut Butter and Banana
- Almond Cream Cheese
- Fresh Fruit and Cream Cheese
- Honey and Ricotta
- Salmon, Avocado, and Cream Cheese
- Brie Cheese and Apple Slices
- Bacon, Egg, and Cheese
- Ham and Swiss Cheese.
How to store leftover Paul Hollywood’s Croissant?
Leftover Paul Hollywood’s Croissant can be stored in an airtight container at room temperature for up to 3 days. To keep them fresh, it is best to wrap each croissant individually before storing it.
This will help prevent them from becoming stale and dry more quickly. If you need to freeze them, place each croissant on a tray lined with parchment paper and freeze for 1-2 hours.
Once frozen, transfer them to an airtight container or zipper-lock bag and store them in the freezer for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat briefly in the oven.
Can pregnant women eat this?
Yes, pregnant women can safely eat Paul Hollywood’s Croissant. The ingredients used to make the croissants are all safe for pregnant women to consume in moderation.
It is important for pregnant women to ensure that any eggs used in this have been cooked thoroughly. This will help to prevent the risk of salmonella contamination. Pregnant women should also pay close attention to any additional fillings that are added to the croissants.
It is best for them to avoid foods that are high in salt, sugar, and saturated fat, so these ingredients should be used sparingly when making Paul Hollywood’s Croissant.
Pregnant women should also avoid consuming moldy food items, so it is important to check that the croissants are still fresh before eating them. Overall, Paul Hollywood’s Croissant can be enjoyed by pregnant women as long as they are aware of these guidelines.
Paul Hollywood Croissant Recipe
Equipment
- a bowl
- and baking sheet
Ingredients
- 9 tbsp butter unsalted
- 1/2 tbsp instant yeast (rapid-rise or bread machine yeast)
- 2 cups white bread flour
- 3 tbsp granulated sugar & more to taste
- 1 egg
- Salt to taste
- 150 ml cool water
Instructions
- In a large bowl, mix together the flour, sugar and salt. Create a well in the center of the bowl and stir in the instant yeast until completely incorporated. Slowly add in cool water while mixing with your hands to form a dough. Knead on a lightly floured surface for 10 minutes until it’s elastic and smooth. Cover with a damp cloth and let it rise in a warm place for 1 hour or until it’s doubled in size.
- Cut the butter into small cubes and flatten between two sheets of parchment paper using a rolling pin to form a ¼-inch thick rectangle. Chill the butter in the refrigerator until ready to use.
- On a lightly floured surface, roll out the dough to a 1/8-inch thick rectangle. Remove the butter from the refrigerator and spread it over two-thirds of the dough rectangle in an even layer. Fold one-third of the dough onto the butter and then fold again. Rotate the dough a quarter turn and roll it out again until it’s 1/8 inch thick. Repeat this process three more times, folding the dough in thirds each time, and chill it for 30 minutes before rolling. Once completed, roll out the dough to a 12-inch square and cut it into twelve 4×4 4×4-inch squares. Place a teaspoon of filling in the center of each croissant dough square and fold up the corners to form triangles.
- Preheat the oven to 375°F (190°C) and transfer croissants onto a lined baking sheet. Cover loosely with plastic wrap and let them rise for at least an hour or until doubled in size. Brush with egg wash made from one beaten egg and pinch of salt, then bake for 20-25 minutes until golden brown. Allow them to cool before serving.
Notes
- Make sure to use cold butter for the croissants as it will not melt into the dough if too warm.
- Do not over knead the dough or it will become tough.
- Be careful when rolling out the dough as the butter-laden layers can easily break.
- Use a sharp knife when cutting the dough into squares as this will help them to rise evenly.
- Make sure to leave enough room between croissants on the baking sheet so that they have enough place to grow.
- Allow the croissants to cool completely on a wire rack before serving for optimal texture and taste.
FAQs
Is this gluten-free?
No, Paul Hollywood’s Croissant is not gluten-free. The process calls for all-purpose flour which contains wheat and therefore contains gluten.
Can I use almond flour instead of all-purpose flour?
No, the texture of the croissants will not be the same if almond flour is used in place of all-purpose flour. All-purpose flour is preferred as it has a higher gluten content which helps to create a crispy texture.
What can I use as a substitute for butter?
Coconut oil can be used as an alternative to butter to make the croissant dough. It should be used in place of butter at a 1:1 ratio. When it comes to filling the croissants, there are several vegan-friendly options to choose from..
Wrapping Up
Thank you for taking the time to read through this guide on how to make Paul Hollywood’s Croissant. I hope you had fun learning about the process.
Please share this article with your friends and family if you found it helpful. If you have any questions or comments, please do not hesitate to leave a comment below.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more
